What you need
315g chocolate madeira cake, chopped
2 x 52g bars CADBURY Cherry Ripe, chopped
125g PHILADELPHIA Block Cream Cheese, chopped and softened
450g CADBURY Baking Dark Chocolate Melts
2 teaspoons vegetable oil
Sprinkles, for decorating, optional
1. COMBINE the cake and Cherry Ripe in a food processor and pulse to a fine crumb. Add the PHILLY and pulse to combine. Shape 2 teaspoonful amounts into balls and set aside to firm, covered, in the refrigerator.
2. COMBINE the chocolate in a microwave proof container and microwave on 50% power for 50 seconds. Stir the chocolate well. Microwave on 50% power for a further 20-30 seconds and then in short 10 second bursts until the chocolate is melted. Stir through the oil until smooth. Do not over heat the chocolate.
3. USE a skewer or fork to dip each of the balls into the chocolate to cover. Drain off excess chocolate then place on a baking paper lined tray. Decorate with sprinkles if desired. Allow the chocolate to set at room temperature first, then refrigerate until firm. Store in an airtight container, refrigerated, until required.
These chocolate cherry ripe truffles are creamy and delicious. Decorate with sprinkles or roll them in toasted coconut. Enjoy!